Indie Talks Episode 40 – Fred Hicks of Evil Hat

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Episode 40 finds me chatting with Fred Hicks of Evil Hat Productions! We talk Fred’s gaming history, including the venerable MUSH, game design, openness (of which Evil Hat is just about the most open company out there) and much, much more. We also get a preview of Evil Hat’s latest card game – Zeppelin Attack, which is on Kickstarter right now. We also cover crowd sourcing in general, and the newest craze, Patreon.

Speaking of Patreon, I’ve launched a campaign for this very podcast! Please come on over to and check it out. There’s a $2 a month buy in (that’s a max of $2) and other tiers as well to get you some free games, or a chance to join me on a podcast with one of our guests! Having some support would go a very long way towards keeping this podcast alive, getting better equipment to make it sound better and help fulfill a longer term goal of more content, more often.  Thanks!

Another great way to support the podcast is to head on over to the iTunes page and rate it! If you enjoy this podcast, taking five or ten minutes to give us some stars and write a quick review will go a long way towards getting this show more popular, with more listeners. This means greater content and more shows!

We would love to get your feedback about our show! Contact me with comments:, follow me on twitter @trollitc, and also check us out on iTunes! Hell, you can even catch us on Stitcher.  While you’re at it, there’s the Indie Talks Facebook page and the Indie Talks Google+ page. MySpace…well, I won’t go there if you wont. Please do rate this podcast on iTunes, and leave feedback through any of these links!

And as promised – Fred’s Gamer Chili recipe!

Variants include throwing in a cup of ditalini or macaroni pasta half an hour before it’s done, which can soak up liquid when the chili is being especially wet.  The presence of the pasta can also mitigate the feeling of “denseness”.


  • Slow cooker (high capacity if you have it)
  • Measuring spoons and cup


  • Ground beef (1-2 lbs depending on “meatiness” desired), browned and drained separately
  • 1 jar of medium salsa
  • 1 can of diced tomatoes
  • 1 6oz can of tomato paste
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • 1-2 onions, chopped
  • 1 can of (dark) red kidney beans
  • 2-4 cloves minced garlic
  • 2 teaspoons white sugar
  • 1/4-1/2 cup tequila (proportional to beef)
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dried basil
  • 2 tablespoons dried oregano
  • 1 tablespoon (saigon) cinnamon


Brown ground beef separately, draining off the fat. Combine with other ingredients in a hot pot. Cook High for 3-4 (you can double this and go low, but the flavors blend almost too much, and our experience with it is that the high method works best, keeping the flavors more distinct and “bright”). Serve, eat.



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